Vegetarian Italian Wedding Soup

Yes, the weather is still relatively warm and the humidity is alive and well, but we promise that our Vegetarian Italian Wedding Soup made with Impossible Burger meatballs will warm you up in the best possible ways. Celebrate your Meatless Monday Zuppa with a twist and twirl, and try the rest of our vegetarian soup recipes.

Why is Italian Wedding Soup Called That?

It’s a common misconception that this soup is actually a staple of Italian weddings. Though we’re sure someone has had it at their wedding, there’s an Italian saying that got translated into its English name. The soup gets its name because of the phrase “minestra maritata,” meaning “married soup.” The name refers to the way the flavors in the soup “marry” each other, rather than a couple getting married. The flavors marinate together in perfect harmony, just like a marriage should (ideally) be. Maybe it doesn’t always work that way in practice, but this Vegetarian Italian Wedding Soup can be a source of harmony in any relationship, marriage or otherwise. 

Vegetarian Italian Wedding Soup

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• Author: Gabe Gomez

Print Recipe

Description

An Italian classic.

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Ingredients

Scale 1x2x3x

For the meatballs:

• 1 (12-ounce) package of Impossible Burger
• 1/2 cup panko breadcrumbs
• 1 egg, lightly beaten
• 1/2 cup grated Parmesan cheese
• 1 teaspoon kosher salt
• 3 tablespoons vegetable oil
• 2 tablespoons fresh parsley, finely chopped
• 1 large garlic clove, minced
• 1 teaspoon dried basil
• 1 teaspoon onion powder

For the Broth:

• 5 cups vegetable broth, preferably homemade
• ⅓ cup carrot, chopped
• ⅓ cup onion, chopped
• ⅓ cup celery, chopped
• 2 cups escarole, chopped
• 1/2 cup uncooked orzo pasta

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Instructions

1. In a medium bowl, combine Impossible Burger, breadcrumbs, egg, parmesan, salt, parsley, garlic basil, and onion powder. Shape into quarter cup-sized balls.
2. In a cast-iron pan, warm to medium heat with 1. 5 tablespoons of vegetable oil and lightly sear the meatballs on all sides. Remove from heat and set aside
3. In a Dutch oven, saute carrot, onion celery in the remaining vegetable oil until al dente. Add vegetable broth and bring to a boil. Stir in orzo and meatballs. Reduce heat to medium. Cook at a low rolling boil for 10 minutes. Turn off the heat, stir in escarole, and leave covered for 5 minutes to rest.

Recipe by Gabe Gomez
Photo courtesy of Ezume Images

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